The New Tavern on the Green Will Be Really Locally Focused

Reopening soon. "The more I can excite people with the product and less layers of technique and overlays of garnishes, the better. So that means sourcing fantastic raw materials in season is going to be a big component of the cuisine. But then it'll also have my touch, which is global as well as local. Having worked in New York for 25 years essentially, I cannot not be inspired by other ethnic …

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